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CRANBERRY CHUTNEY




Source of Recipe


Aunt Saunny

Makes 8 servings

12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice
½ cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 to 4 tablespoons honey, to taste



Place the first 7 ingredients in a deep, heavy saucepan and bring to a simmer. Cook over low heat with the Lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.